Place flour, salt, and sugar in a food processor and process until
combined.

Add the butter and shortening and process until mixture has texture of a
course meal (about 15 seconds).

Pour 1/4 cup ice water slowly through food processor feed tube while
pulsing processor. Dough should just hold together when pinched. If not, continue adding
ice water and pulsing until dough comes together. Dough should not be wet! Do not
process more than 30 seconds!

Divide the dough into two equal pieces, wrap each piece in plastic wrap,
and refrigerate for at least 30 minutes. This step is important - it chills the butter and
allows the gluten in the flour to relax. This is the key to a light flaky crust! Note: you
can also freeze this dough and use it later.

When dough has chilled, take one piece for one pie, and divide the piece
into two pieces - one for the bottom and one for the top. The piece for the bottom should
be almost twice as large as the piece for the top because it has to be large enough to
cover the sides of the pan and have a bit of overhang.

Roll dough on a floured surface. For bottom crust, disc should be large
enough to fill bottom of pie pan and have slight overhang without stretching. This means
the disc should be at least six or seven inches larger in diameter than the pie pan. If
you stretch the dough to fill the pan, it will shrink back to its unstretched size. For
top crust, disc should be just slightly larger than diameter of pie pan.